Creamer potatoes are very small, young potatoes picked before they fully mature, with thin skin and a naturally buttery, creamy texture when cooked.

What are creamer potatoes?

  • They are baby potatoes, usually 1–2 cm across, harvested earlier than regular “new potatoes.”
  • Their starch hasn’t fully developed yet, so they’re considered “waxy” rather than floury, which makes them moist and smooth instead of dry and fluffy.
  • The skin is very thin and tender, so you usually don’t peel them; it crisps nicely when roasted and stays delicate when boiled.
  • They can be red, yellow (like Yukon Gold–style), white, or even purple; “creamer” refers to size and youth, not a single variety.

A nice way to picture them: imagine a bowl of tiny, perfectly round potatoes about the size of large grapes or small eggs, all with smooth, thin skins and a rich taste when roasted with a bit of oil and salt.

Why are they called “creamer” potatoes?

  • The name “creamer” originally ties back to a classic way of serving very small potatoes in a creamy sauce, often with peas and onions.
  • Because they’re so tender and waxy, they pair well with cream, butter, and dairy-based sauces, giving you that rich, “creamy” eating experience.
  • Over time, the term shifted from the recipe style to the potato itself: now “creamer potatoes” usually just means extra-small, tender potatoes that cook up with a naturally creamy texture.

How are creamer potatoes used?

You’ll see them a lot right now in recipes online and in food blogs, especially as people look for quick, minimal-prep side dishes in weeknight cooking.

Popular ways to cook them:

  1. Boiled and buttered
    • Boil whole until just tender.
    • Toss with butter, salt, pepper, and herbs for a simple side.
  1. Roasted
    • Coat in olive oil, salt, pepper, and maybe garlic or herbs.
    • Roast until the outsides are crisp and the insides stay creamy.
  1. Smashed potatoes
    • Boil until soft, gently “smash” each one, then roast so the edges crisp but the center stays fluffy.
  1. Mashed
    • Cook and mash directly with skins on (no peeling), add cream, butter, and seasonings.
  1. “Creamed” potatoes
    • Boiled creamer potatoes served in a cream or milk-based sauce, sometimes with peas and pearl onions—a traditional style in some regions.

In current food trends, creamer potatoes are often marketed as a premium, chef-style ingredient: thin-skinned, consistent in size, quick-cooking, and good for health-focused meals because they’re naturally low in fat and a source of vitamin C, potassium, and fiber.

Quick FAQ

  • Are creamer potatoes different from “baby” or “new” potatoes?
    • Creamer potatoes are even smaller and younger than typical “new potatoes,” but in everyday supermarket language the terms often get blurred and used interchangeably.
  • Do they taste different from regular potatoes?
    • They tend to have a richer, almost buttery flavor and a smoother, creamier bite thanks to their waxy texture and high moisture.
  • Do you have to peel them?
    • No—leaving the skin on is standard and helps them hold shape while cooking.

In short, if you’re wondering “what are creamer potatoes,” think: extra- small, thin-skinned, waxy young potatoes that cook fast and taste rich and creamy with almost no effort.

TL;DR: Creamer potatoes are tiny, very young, thin-skinned, waxy potatoes (often red or yellow) prized for their naturally buttery, creamy texture and are ideal for boiling, roasting, smashing, and creamy sauces.

Information gathered from public forums or data available on the internet and portrayed here.